The 2014 stamp covered the two-ounce rate, which is often required for wedding invitations and other oversize cards.  The first Wedding Cake stamp was issued in 2009. 

Over a quarter of all wedding costs are for catering: hors d’oeuvres, buffets, dinners, and desserts. The wedding cake, possibly a caterer’s most important task, surprisingly remains a relatively small expense in an otherwise costly event.

The cake, cake topper, and cutting fees quite often ring up under $600. The average cost per slice is about the same as at a restaurant. However, more involved recipes and elaborate decorating can easily increase even the smallest budget for a wedding cake.  

Regardless of cost, it remains an important element of the festivities on a couple’s most important day.

The wedding cake pictured on this stamp was created and designed by Pastry chef Peter Brett. Renée Comet took the photograph.